Have you ever made scrambled eggs that turn out chewy and dry?
When I first made scrambled eggs on my own I couldn’t figure out what the problem was – until I went over to my mom’s and had hers.
“How do you make these so fluffy?!” I’m sure I was a little bit frustrated.
Until she told me the trick: a little milk beaten in with the eggs. Now I never make them without milk.
Eggs also need to be seasoned. I leave out the black pepper because I’m not a big fan of it in EVERYTHING – but some form of salt is necessary. My preferred method is parmesan cheese. I use it to season a lot of things; abd I heard Alton Brown say that parmesan IS, in fact, a seasoning, so I’m sticking with it 😉
Start with the parmesan at the bottom of the bowl (otherwise it just lays on top and isn’t properly incorporated), crack your eggs into it, then add a splash of milk. I use 1 or 2%. Skim is too watery and anything heavier detracts from the flavor of your eggs.
I always use a fork to beat the eggs unless I’m making a double or triple batch… then use a whisk!
Next time you make eggs, try them this way. They add great flavor and a light texture to omelettes or veggie scrambles!